Cream of Broccoli Soup

Cut broccoli heads into 8 cups of florets and set aside.

Mince 3 cloves of garlic.

Melt 2 tablespoons of butter in a pot and add chopped onion, sauté until soft.

Add minced garlic and sauté for about a minute.

Add broccoli florets and 4 cups of chicken broth to the pot, push broccoli down to submerge.

Bring to a boil, then cover and let simmer for 10 minutes.

Use an immersion blender to blend the soup until smooth.

In a separate pot, melt the remaining 2 tablespoons of butter, add 3/4 cup of heavy cream and 3 tablespoons of flour, whisk until thickened.

Combine the thickened cream with the blended broccoli soup and stir to combine.

Season with salt and black pepper to taste.

Equipment Needed

Allergens